Do you ever feel like you make something that isn’t really a recipe, but needs to be shared? The other week I pulled out an infuser pitcher and filled it with water and lemon. I left the pitcher out on the counter instead of putting it in the fridge and lo and behold we drank it more readily than if it had been hiding in the fridge. Not a recipe so much as a life lesson. My new favorite thing to put in the infuser: mint leaves. Ridiculously tasty.
This simple leek soup is in a similar vein. Not really a recipe because it feels so easy and also a life lesson. If you recall I did an experiment this past winter where I did not restrict dessert from my day (which naturally only ever ends in disaster) but instead told myself I could most definitely have dessert, just after I had some veggies. It worked! I didn’t gain the weight I generally do over the winter when I’m less active. Which most of you know can do wonders for one’s self esteem. March used to be the month I would be frustrated with myself for having indulged too much over the previous months. This year March and I had a healthier relationship.
Now that spring is upon us there are new vegetables to enjoy! Artichokes, leeks, asparagus, etc. To me this is the exciting part of the eating seasonally: every few weeks there is something new to indulge in. I love soup. It feels incredibly comforting to drink from a bowl. This soup is so simple, throw the veggies in a pot with some water and walk away. Come back to purée and bam! The easiest vegetable dish to begin one’s meal with. I’m fairly certain I’ll be the only one here eating this, but that’s ok. More for me mwahahah. I added a tsp of heavy whipping cream to each serving which is quite delicious. Créme fraîche would be divine too!
- 6 cups of water
- 1 leek stalk, thoroughly cleaned, roughly chopped
- 2 garlic cloves, chopped
- 2 sprigs thyme (I used lemon thyme)
- 1 tsp salt
- ½ tsp freshly ground pepper
- 1 TBS heavy whipping cream
- In a large pot add the water, leeks, garlic, thyme, salt, and pepper. Bring to boil.
- Simmer for 20 minutes.
- Purée in food processor or blender.
- Just before serving add 1 tsp of heavy whipping cream to each bowl.
Wouldn’t you know that as soon I began to upload my pictures my battery died? Ha! Say hello to iphone pics!